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Spaghetti with Lamb and Mushroom Sauce

Food processor is such a lifesaver for someone who doesn’t like chopping. I am so thankful for this machine whenever I have to finely chop some onion which can be a tearful job, and I can’t even do it that well.

A few days ago, I made some Lamb and Mushroom Meat Sauce. When I make meat sauce I always use fresh tomatoes and skip the canned one. I just love that fresh zingy flavor that bright up the sauce the way the preserved tomatoes could never do. I chopped nothing… all credit to this recipe goes to my food processor.

Spaghetti with Lamb and Mushroom Sauce

Ingredients:

200 gm spaghetti

300 gm minced lamb

300 gm white button mushrooms- finely chopped

2 onions- chopped

4 large tomatoes- chopped

3 cloves garlic-minced

2 green bell peppers-chopped

2 stalks celery and leaves-chopped

2 sprig fresh thyme-finely chopped

3 sprig fresh oregano-finely chopped

Salt to taste

2 cup stock

2 tbsp Worcestershire sauce

Salt and pepper to taste

2 tbsp olive oil

Direction:

Heat olive oil in a large sauce pan over medium heat. Sauté onion until soft, add garlic and cook further for 1 minute.

Add bell peppers and celery and cook for 5 minutes.

Add tomatoes and cook until the tomatoes become soft.

Add mushroom and cook for a minute or so, and then add minced lamb. Add thyme, oregano and Worcestershire sauce, and stir for 2 minutes.

Add stock and cook for 7-10 minutes or until the lamb cooked properly.